Mixed fermentation Ales aged in oak barrels.

My name is Todd Haire and I have been a brewer in Vermont for close to two decades. My friend, author Bill Mares, and I have launched House of Fermentology, a small beer blendery in Burlington, Vermont. We take a slow approach, fermenting and aging beer in oak barrels for up to two years. This artful process creates distinctive and original American wild ale. We use our own mixed culture of saccharomyces and brettanomyces yeasts along with lactic acid bacteria. All of our beers are unfiltered and 100% bottle-conditioned.

Currently, all of our releases are hosted by Foam Brewers. We have some wonderful beers in the works and will share our next release date soon. Follow Foam's Instagram for full release details.

Admin Note: Production facility only and not open to the public.